Poondu kulambu , an easy to make yet flavouful dish for rice.I tried this recipe from “ The hindu ” magazine. This recipe was given by a chef. So i tried it confidently. It came out very well and was finger-licking good . We all loved it. Bachelor’s can also try this recipe. U can store it for 2-3 days.The taste improves day-by-day.Sambar powder is not necessary for this recipe.
To make puree
Tamarind – A big gooseberry size
Tomato – 1 no
To add in the puree
Red chilli powder – 1.5 tsp
Turmeric powder – 1/4 tsp
Salt – As needed
Water – 2 cups
To saute in oil
Gingely oil – 2 -3 tbsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Urad dal – 1 tsp
Green chillies – 1 no
Red chillies – 2 nos
Curry leaves – few
Garlic cloves – 1/8 cup ( 20 cloves)
Small onion – 10 nos Or 1 big onion ( cube cut)
Grated Jaggery – 1 tsp ( to add in the end)
Soak tamarind in little warm water & grind it along with a tomato. Make it a puree. To this puree , add salt , 2 cups of water , red chilli powder & turmeric powder.
In a kadai , heat oil and temper all the above said ingredients one by one in the same order. Then saute onions and garlic cloves till they change golden brown and emits a nice smell.
Now add the tamarind puree mixture , stir well and allow it to boil in medium flame till the gravy reduces to half & thickens. Lastly before switching off the flame , add the grated jaggery, add little more salt if necessary..
Switch off the flame, transfer to a serving bowl and close it with a lid.
Serve after 30 minutes..Tastes great with plain rice and papad !!
It thickens to a paste when it cools down.It tastes the best when served the next day . So u can make in large quantity , store in an air tight bottle , refrigerate it and enjoy for few days !